Zen Archer (Raconteur) Posted October 27, 2018 Share Posted October 27, 2018 2 minutes ago, Gaz said: This year I have eaten 11,539.5 square inches of takeaway pizza. 6 Quote Link to comment Share on other sites More sharing options...
ah-dee Posted October 27, 2018 Share Posted October 27, 2018 This year I have eaten 11,539.5 square inches of takeaway pizza. 1 Quote Link to comment Share on other sites More sharing options...
supermik Posted October 28, 2018 Share Posted October 28, 2018 4 hours ago, Gaz said: This year I have eaten 11,539.5 square inches of takeaway pizza. Meh. This week I have had 3 fish suppers! 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted October 28, 2018 Share Posted October 28, 2018 Pulled pork enchiladas. Lovely. 1 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 28, 2018 Share Posted October 28, 2018 Spaghetti carbonara. Instead of a jar of sauce, mix 4 eggs with fromaige frais and a tablespoon of parmesan, the heat thickens the egg mixture and is just as good (and healthier) . You mean make it properly (almost) instead of use a jar?Jarred Carbonara is one of the very worst imitation products going.Anyway following a recent holiday in Italy I have been pursuing the perfect carbonara. I posted a while back I used a spot of cream in it for the kids. That has been binned now. Eggs, parmesan and bacoj till I can find guanciale -3 Quote Link to comment Share on other sites More sharing options...
SweeperDee Posted October 28, 2018 Share Posted October 28, 2018 Carbonara is pure shite. 0 Quote Link to comment Share on other sites More sharing options...
philpy Posted October 28, 2018 Share Posted October 28, 2018 Try a ladle of the pasta water in there too - makes it silky.Cheers. I'll mind that for the next one. We never use jars for sauces anymore. There's something more satisfying about buying the ingredients and Cooking from scratch rather than being lazy. 0 Quote Link to comment Share on other sites More sharing options...
DA Baracus Posted October 28, 2018 Share Posted October 28, 2018 Or transfer the pasta from the water directly to the sauce using tongs, without draining the pasta. Also try cooking the last few minutes of the pasta in the sauce. 1 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 28, 2018 Share Posted October 28, 2018 1 hour ago, SweeperDee said: Carbonara is pure shite. Away back in the bushes Weeper. 0 Quote Link to comment Share on other sites More sharing options...
ah-dee Posted October 28, 2018 Share Posted October 28, 2018 Pulled pork enchiladas. Lovely.they do look good but a bit dry. looks like they could do with more sauce over the top 0 Quote Link to comment Share on other sites More sharing options...
++Ammo - Airdrie++ Posted October 29, 2018 Share Posted October 29, 2018 Or transfer the pasta from the water directly to the sauce using tongs, without draining the pasta. Also try cooking the last few minutes of the pasta in the sauce.This.The mans a cock, but I picked up that wee tip from that w@nker Oliver on his 5 ingredients programme.Makes all the difference. 0 Quote Link to comment Share on other sites More sharing options...
Bairnardo Posted October 29, 2018 Share Posted October 29, 2018 This.The mans a cock, but I picked up that wee tip from that w@nker Oliver on his 5 ingredients programme.Makes all the difference.Aye. If you use egg yolks only the sauce binds up immediately. The starch in the water seems to prevent it from going runny and instead makes it quite silky. -2 Quote Link to comment Share on other sites More sharing options...
ICTJohnboy Posted October 29, 2018 Share Posted October 29, 2018 21 minutes ago, Bairnardo said: 53 minutes ago, ++Ammo - Airdrie++ said: This. The mans a cock, but I picked up that wee tip from that w@nker Oliver on his 5 ingredients programme. Makes all the difference. Aye. If you use egg yolks only the sauce binds up immediately. The starch in the water seems to prevent it from going runny and instead makes it quite silky. And then this for dessert so nothing goes to waste. https://www.deliaonline.com/recipes/international/european/french/meringues 0 Quote Link to comment Share on other sites More sharing options...
LondonHMFC Posted October 29, 2018 Share Posted October 29, 2018 http://www.myvirginkitchen.com/recipe/dr-pepper-pulled-pork/ Did this yesterday, was very nice and required very little preparation which is always a bonus. 0 Quote Link to comment Share on other sites More sharing options...
Venti Posted October 29, 2018 Share Posted October 29, 2018 2 hours ago, Bairnardo said: 2 hours ago, ++Ammo - Airdrie++ said: This. The mans a cock, but I picked up that wee tip from that w@nker Oliver on his 5 ingredients programme. Makes all the difference. Aye. If you use egg yolks only the sauce binds up immediately. The starch in the water seems to prevent it from going runny and instead makes it quite silky. Always use the yolks only. Run the risk of ending up scrambled eggy whites otherwise. Bit of a b*****dised version, but try chorizo and manchego. Surprisingly good alternative. 0 Quote Link to comment Share on other sites More sharing options...
throbber Posted October 29, 2018 Share Posted October 29, 2018 My Mrs made this for us last night:https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/steakdianewithfrench_83481/ampWas absolutely top notch, the standard I would expect from a Michelin star eatery. 0 Quote Link to comment Share on other sites More sharing options...
Melanius Mullarkey Posted October 29, 2018 Share Posted October 29, 2018 8 minutes ago, throbber said: My Mrs made this for us last night:https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/steakdianewithfrench_83481/amp Was absolutely top notch, the standard I would expect from 1976. FTFY 1 Quote Link to comment Share on other sites More sharing options...
ah-dee Posted October 29, 2018 Share Posted October 29, 2018 with the missus on holiday its a quick and lazy tea tonight. mince and chips. the mince was made with white pudding in it. cant knock mince! 0 Quote Link to comment Share on other sites More sharing options...
olliethedug Posted October 29, 2018 Share Posted October 29, 2018 Boak!! 0 Quote Link to comment Share on other sites More sharing options...
Cerberus Posted October 29, 2018 Share Posted October 29, 2018 9 hours ago, throbber said: My Mrs made this for us last night:https://www.google.co.uk/amp/s/www.bbc.com/food/recipes/steakdianewithfrench_83481/amp Was absolutely top notch, the standard I would expect from a Michelin star eatery. Michelin star or Michelin man? 0 Quote Link to comment Share on other sites More sharing options...
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